Learn to Make Chinese Dumplings with Josh Grinker of Kings County Imperial, 1/5/19

Learn to Make Chinese Dumplings with Josh Grinker of Kings County Imperial, 1/5/19

75.00

saturday, january 5th, 2019 (+1 more date)

12:00 pm - 2:30 pm

kings county imperial (map)

Date:
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Join Chef-Owner, Josh Grinker, of Kings Co Imperial- one of New York's most acclaimed Chinese restaurants, as he welcomes us to the world of Chinese dumpling making.

Chef will begin by showing us how to make 3 different types of traditional Chinese dumplings from start to finish, followed by a demo of making the fillings.
Each attendee will receive a hands-on tutorial on rolling the skins, and forming the dumplings.

We’ll also discuss  perfect, easy-to-make sauces for each dumpling, and the various cooking techniques required to place their prized dumplings on the table.

A family-style meal, along with wine & beer are included with your booking.

On The Menu

Assortment of Chinese dumplings

Noodles

Off-Menu Dim Sum Specialties

Beer & Wine

About Josh

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Chefs Josh Grinker and Tracy Young made their love of the cuisine their life by opening Kings County Imperial in 2015, which Robert Sietsema called “a new definition of Chinese-American cooking.”

The two met in Vermont, cooking at a Chinese restaurant called A Single Pebble. Following a stint with a more French concept in Park Slope, the team—who have been friends for over 20 years and have a natural rapport that makes many mistake them for a couple—came to Williamsburg.

Just this past June, the team opened their second location in the Lower East Side, expanding their mark and bringing even more New Yorkers closer to their love for delicious Chinese cuisine.

On Kings County Imperial

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This is the sort of cooking that makes Kings County Imperial one of the city’s most interesting and exciting new restaurants.
— Eater
The restaurant actually brews its own soy sauce, which is used in all the dishes on the menu. The sauce is sun-fermented in antique porcelain pots that sit in a Chinese field for 6-8 months, which apparently allows the soy to reach maximum flavor. Once it arrives at Kings County, they run it through a nitrogen line at the restaurant to prevent it from oxidizing too fast.
— Infatuation
Greens from the back garden patio make their way into dishes and cocktails, and the soy sauce, made by fourth-generation producers in China’s Pearl River Delta just for the restaurant, is dispensed by tap.  
— NYMag